Cocoa Liquor
Cocoa liquor is a product produced by grinding pre-crushed and roasted cocoa beans without adding any additives. The resulting cocoa mass can be used in the production of cocoa powder or cocoa butter or in the production of chocolate. The product is made exclusively from cocoa beans.
CMS-İ20 Cocoa Liquor
| Fat | %50 min |
| Moisture | %2 max |
| Ph | 7.5+/-0.3 |
| Shell content | max %1,75 |
| Total Plate Count | 5000 |
| E. Coli | Negative |
| Salmonella | Negative |
| Mold | 100gm/max |
| Yeast | 100/gm max |
| Colour | Dark Brown |
| Flavour | Typical |
What Is Cocoa Liquor?
From the fermentation, roasting and refining of cocoa beans, a product called cocoa liqueur or cocoa mass is obtained. It consists of two main components, cocoa butter and dry cocoa. This liquor is the basic ingredient used to make all kinds of chocolates and, despite its name, does not contain alcohol.
Cocoa liquor is also known as cocoa paste or cocoa mass. It is a derivative of cocoa, coming from the grinding stage, which includes all the characteristic taste and aroma characteristics of roasted, chopped and groated cocoa beans. This paste is used in the production of chocolates.
How is Cocoa Liquor Obtained?
The cocoa beans are fermented and left to dry. Then it goes through various processes. In these processes, all impurities are cleaned. The cleaned cores are processed to reduce the amount of moisture in boilers with various properties. At this point, there are changes in color and taste.
Some operations are carried out with special technological machines for the separation of the kernels from the shell. The groats are exposed to high temperatures in the grinding section, and the cocoa butter melts at this point and leaves the core. The crops formed at the end of this application are oily particles and have a solid-liquid appearance with fluid properties. These products obtained are called cocoa liqueur or cocoa mass.